I've been asked to make green bean cassarole for thanksgiving dinner . I always remembered my grandmother putting bacon and onions with her green beans . Just wondering if this would work with the green bean cassarole . Has anyone tried this ? Thanks for helping

I made this ahead of time so I can take it to my mother's house. We will be on the road for a few hours. Should I refrigerate then bake when we get there or freeze it now? I'm worried about the texture if it sits in the fridge for 2 days before baking. If I do freeze it how do I prepare when ready? Thanks for your help and suggestions!

Hi all - I'm living in the UK and would like to make a green bean caserole for friends I'm having over tomorrow (even a couple of other Americans!) however I have never seen French Fried Onions here and due to time constraints can't really go searching high and low for them.

Does anyone have any suggestions on alternative topings or a variation of the recipe that doesn't need the FFO?

I really like french fried onions, and I still think they make the best topping for this. However, I agree with some of the above posts that there are other options that make for tasty variation.

Today I went to a Thanksgiving dinner for a local teachers group. For ease of transport, I just took all the ingredients in their cans, but I think it would be fine, or even blend the flavors better if you mixed all but the topping and chilled it and kept it cool during transportation. I arrived at the community center to find that I had everything but the french fried onion! Fortunately, there were some potato chips someone had opened during prep time, so I helped myself to the last quarter bag. I crunched the chips up and when the casserole was ready for them, spread them on top. It turned out really well!

Next time I think I may try some chip-style onion ring snacks. Break those up and sprinkle them on top. I think that might even be better than the french fried onions.

ok this is the best: mix 1 can green beans, 1 can mushroom soup(used other cream soup flavours and was ok i.e.cream chicken), 1/2 c. shredded cheese,1/4 c. slivered almonds, 1/2 can french onions or I also ues the bagged salad toppers in a wide variety of flavours. mix together bake at 350 for 30 mins. put the rest of the onions on top and bake for ten more. yum yum

My family makes this casserole on camping trips (well, car camping anyway...it's kind of bulky for backpacking). It's not only great tasting, but you can adapt the recipe to make it from non-perishables so you can have it even when you're several days out from refrigeration. We've successfully made it over a camp stove, charcoal grill and open campfire, depending on circumstances. ( BTW, I suspect there would be no problem with a crock pot, in response to an earlier post.) Biggest thing to watch out for: the French's Fried Onions tend to evaporate while you are preparing the meal, so make sure you have plenty on hand.

i want the green bean casserole to taste good and i'm afraid if i cook the green beans and then put them in the oven they will be too mushy. what should i do? should i just used canned instead? this will be the 1st time im making this dish too.

i want the green bean casserole to taste good and i'm afraid if i cook the green beans and then put them in the oven they will be too mushy. what should i do? should i just used canned instead? this will be the 1st time im making this dish too.

Canned beans will almost guarantee mushy. I use canned since mushy is the texture that (I think) green bean casserole should be. It's pretty much the only time I like mushy green beans. I once had a green bean casserole where the green beans were lightly cooked (what I would normally consider just right) and disliked it. The crunch in this dish should come from the french fried onion topping and the beans should be cooked until soft (so the texture is smooth and almost creamy).